I love the idea to top up my protein intake by eating cookies. Of course, you can’t just eat a dozen of them because they are healthy, but these cookies definitely have more health benefits than the store-bought double chocolate ones made of refined sugar and butter.
In this recipe I use oat flour that you can easily make at home by blitzing rolled oats in a blender until the texture is like plain flour. Oats are a great source of fibre and make you feel fuller for longer.
You can enjoy these cookies completely guilt-free; they are refined sugar free and also vegan.
80 g oat flour
0.5 tsp baking powder + baking soda mix
Pinch of salt
50 g peanut butter
2 tbsp coconut oil
30 g sugar – erythrite or xylitol
15 g maple syrup
2 tbsp flax seed + 6 tbsp warm water
0.5 tsp vanilla essence
Preheat the oven to 175 degrees C.
Line a baking tray with baking parchment.
Prepare the flax eggs – soak 2 tablespoons of flax seeds with 6 tablespoons of warm water for 15 minutes until the seeds absorb the liquid.
Shift all dry ingredients together in one bowl and mix the wet ingredients in a second bowl.
Add the wet mixture to the dry ingredients and whisk until completely mixed.
Scoop cookie dough balls out of the mixture and place them on the baking tray. Flatten the cookie dough balls with a fork. Bake for 10-12 minutes. Let them cool down for a few minutes before diving in.